Roast cabbage with porcini butter

Found in the newspaper, this recipe by Adam Liaw is a new side dish favourite. The porcini butter adds a richness and decadence to the simple cabbage. I served this at a special dinner party alongside many other wonderful dishes and this was the favourite all round, as it is so unexpectedly delicious and warming.

You can easily double this up to serve more.

Pictured: Roast cabbage with porcini butter

20g dried porcini mushrooms

1 small brown onion, peeled and sliced

100g unsalted butter, softened

½ tsp salt

½ large cabbage head, cut into two quarters but connected at the core.

3 sprigs thyme, to serve

First make the porcini butter, which you can do well in advance as it keeps well in the fridge.

Soak the mushrooms in just enough hot water to cover – for 15 minutes. They need to be softened and rehydrated. Drain, yet keep the liquid, and finely chop the mushrooms.

In a small pan over low heat, caramelise the onion in a tbsp. of butter, stirring often, for 15 minutes or so. Add the reserved porcini liquid, and boil until it has evaporated. Allow to cool.

Finely chop the onion and mix with the porcini and softened butter, season with the salt.

Bring a large pot of well salted water to the boil that can fit the cabbage – boil for 8 minutes then remove and drain well.

Heat oven to 200°C fan forced, or 220°C – place the cabbage quarters in a a baking dish or oven proof frying pan, spread the butter all over and between the leaves, make sure you leave the cabbage with a cut side down in the dish, and roast 45 minutes until well browned on all sides – if using a baking dish you may need to flip the cabbage over to brown the other side well. Scatter with the thyme in the last few minutes and serve. You can also add a few sprigs chervil for some added freshness.

Serves 4 as a side dish